Caribbean Conch Fritters With Island ' Hot' Sauce

Recipe by Manami
READY IN: 45mins




  • In a saute pan, add canola oil and heat.
  • Add the conch, onion and garlic; saute until translucent, about 3 minutes.
  • Remove from heat and cool.
  • Make the batter by combining the eggs, milk, baking powder, and salt.
  • Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
  • Season with Tabasco and Worcestershire sauce.
  • Stir in the parsley and the cooled conch mixture.
  • Heat the oil to 360°F.
  • Drop by the batter, a heaping tablespoon at a time, into the oil.
  • When the fritters pop to the surface, roll them around in the oil to brown them evenly.
  • Remove and drain on paper towels.
  • Essence:
  • Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
  • Season immediately with the Essence.
  • Island Hot Sauce:
  • Sweat onion, carrots and peppers till soft, about 5 minutes.
  • Cover with water and vinegar.
  • Simmer till carrots are very tender.
  • Puree in blender and season to taste, with vinegar and salt.
  • Thin, as necessary, with a bit more water.
  • Serve with fritters and enjoy!